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The professional who makes ice cream gives up making it because he doesn't have enough technique, and he doesn't always get all the benefits of a highly attractive product.

Ice cream is a product that is consumed cold. For its preparation we need to gather some ingredients, balance them taking into account the composition of each one of them, and submit them to a preparation process that, in the butter or ice cream maker, by means of simultaneous mixing and cooling, manages to incorporate a certain amount of air and make the finished product present, despite being kept at low temperatures, a plasticity that allows its service and consumption in the best conditions.

I would like to talk about a topic that I believe leads to confusion in restoration.

Sorbets and Granitas are confused frequently. The relationship between ice cream and sorbet is not clear. I will try to explain the differences that exist in these preparations without resorting to the official definition.

The final result of two identical ice creams will be different in terms of flavor and aroma because we start with different ingredients in each case.

To make ice cream of the highest quality, that is, one that meets the most demanding requirements in terms of flavor, texture and temperature, it's essential to apply the correct technique and carry out the most appropriate manufacturing process.

It is important to have the best ingredients.

The price difference between two ingredients, one high-end and the other medium-quality, is minimal considering that the amount used in a liter of ice cream is small, and that of this liter of ice cream you get a large number of serving. If we make ice cream starting from the best of the best, we will have a better commercial value, and our professional satisfaction will be better.

Water, air, sugars, fat, powdered milk, neutrals, and emulsifiers all play a role in ice cream.

It's necessary that they are all in perfect balance. The ice cream balancing exercise takes into account the characteristics and behaviors of each ingredient and the relationships between all of them to make this coexistence possible.

It may seem obvious that not all ice creams are the same. A chocolate ice cream with a high content of vegetable fat, a liquor ice cream, an antifreeze element, and a fruit sorbet are not very similar to each other.

The three types of ice cream must have the same texture, amount of air and temperature because of their differences. Three different ice creams must meet the same taste, texture, and structure requirements, marked by the amount of air incorporated, and temperature, which has to do with its resistance to freezing.

We can't apply the same treatment to the different types of ice cream.

It will be necessary to consider as many equilibria as ice cream can be made. We can classify the world of ice cream into 16 large families or categories without ignoring the nuances that occur within each type.

Water is the most important element in an ice cream, while solid elements are mainly fats, lean milk and sugars. The first balance exercise will involve a perfect conjunction between the solid elements and the water. There can be no free water or dry matter without a relation to water.

Depending on the type of solid, this relationship can occur in many ways.

sugars melt in water creating what we know as a natural solution.

It is necessary to distribute fat into tiny particles and retain them in a stable manner with the tiny drops of water, in an emulsion or suspension state.

The appearance of ice crystals in ice cream would be negatively impacted by the fact that the water droplets that are not in solution or retained would freeze at a temperature of 0oC. An excess of solid matter would result in a dry ice cream with a sandy texture. It is necessary to know the composition of the elements that affect the ice cream and their behavior with respect to the others.

The amount of water for a cream ice cream will be between 58 and 64 percent of the total, leaving the rest for the dry extract. In the case of the so-called sorbets, the proportion of water can exceed up to 70% of the total mixture, which will not be an obstacle, as we will see in subsequent articles, to achieve balance, so that the aforementioned flavor requirements, structure and temperature are similar to those of cream-type ice cream.

There must be a perfect conjunction between the solid elements so that there is a balance between the components. This will ensure that the prepared mixture is able to collect all the free water.

The serving temperature of the ice cream is one of the questions within equilibrium. A balanced ice cream prepared for display and service in a classic ice-cream display case, subjected therefore, on the surface of the tray, to a temperature of around -11ºC, would not be valid for a restaurant that normally has a chest. or freezer cabinet, with a temperature between -18 and -20ºC, since at the time of service said ice cream would have an excessively hard structure.

There is no single equilibrium for ice cream since it is necessary to take into account the differences of each type or family. The common goal is to have the same resistance to cold, that is, the same air and antifreeze power.

All of our ice creams will have the same structure and texture, and the same weight, at the same temperature.

Ice cream is made from a number of ingredients, including air, water, fat, skimmed milk powder, neutrals and sugars.

It is one of the most basic elements of ice cream.

Without the air, ice cream would not have its characteristic texture. The air is unfreezable, and it is also insulates. During the maturation phase, a small amount of air is incorporated into the mix, but the greatest amount arrives naturally during the freezing by stirring at the time of cooling The temperature of the air is between 4 and -4oC.

The cold keeps the air in and the agitator breaks it into tiny bubbles and distributes them throughout the ice cream.

The correct amount of air in the ice cream is favored by an adequate balance of the mixture, by the amount and type of fat used, by the presence of egg yolks, by the amount of protein and lean milk (powdered milk skimmed), for the quality and dosage of the stabilizers and emulsifiers used, and for a correct production process in all its phases.

Some of the factors that can affect the air in the ice cream are an incorrect balance, the presence of alcohols or vegetable fats, excess of lean milk or sugars, and a poor production process.

The air makes the ice cream lighter, less cold, and more ductile. The overrun is the increase in volume of ice cream due to the incorporated air.

The weight of ice cream is 740 grams.

We will try to balance the ice creams so that they all have the same amount of air, regardless of family affiliation. We will make sure that they all have the same weight, structure and insulation capacity.

It is the most important ingredient in ice cream. The amount of water in the mix is the sum of the ingredients that make it up.

We find water in milk, cream, and fruit in ice cream apart from the water that we add directly to a straw. Water is the only thing that can freeze.

The water-solids mixture has to be as evenly distributed as possible, so that the pure water won't be left in its pure state.

The ice cream has a temperature between -10 and -12oC when it is left in the freezer. We will have to reach 1814C as quickly as possible in the center of the ice cream and thus stabilizing the activity of the water.

Knowing the temperature at which we are going to serve the ice cream, we will balance, through the sugars, the antifreeze power (PAC) of the mix, so that at the temperature at which we serve the ice cream there is no more than 75% frozen water, an essential condition for an adequate texture of the product.

It is important to use water that is odorless, colourless, and without excessive hardness.

The main function of non-fat or lean milk is to retain the water in the mixture and balance it.

The ice cream is made with this ingredient. It has great water absorption power, fixing it, and reducing the percentage of free water in the mixture, which prevents ice crystals. The freezing phase helps in the retention of air.

Lean milk is found in more or less all dairy products. Milk has almost 9%.

The main source of non-fat milk is skim milk powder. For practical purposes, it is better to use spray-type powder or better powdered milk, as there are several types on the market.

50% of the total is found in the skimmed milk powder. It is a sugar that slows down and affects the freezing point of the mix. It has the ability to absorb up to 10 times its weight in water, which on the one hand helps to retain free water, but in excessive amounts it can cause the rest of the solids to not find water, resulting in a sandy ice cream.

It's best to not exceed 10% powdered milk in the total mixture.

Excellent emulsifiers that provide creaminess and help to incorporate and retain air make up 38% of powdered milk.

Casein has the particularity of "precipitating" or "cutting" in the presence of acid at a ph 4.5 or less. It's inconvenient if we want to make ice cream with fruit that is acidic. The skimmed milk powder has vitamins, minerals, and hydration.

Fats, also called lipids, when they are in a solid state or in the case of oil in a liquid state, perform important functions in ice cream: they provide creaminess and body, they confer a smoother and creamier texture, they print a characteristic flavor (if they are of dairy origin) and help the incorporation of air (up to 8-10%).

The consumer knows and appreciates fat of dairy origin more than fat from other sources, and being partially emulsified, they are easier to incorporate into the mix.

If we want the name of our ice cream to be Cream, we have to have at least 8% milk fat and 2.5% milk protein.

The main sources of milk fat are naturally whole milk and cream.

The structure and final quality of ice cream can be determined by theemulsifiers and stabilizers.

In the case of ice cream with fat, we need the participation of agents that can reduce the tension between the water and the fat inside the ice cream, two substances that are immiscible with each other and require an emulsion for their dispersion.

This is the main function carried out by the emulsifiers.

Monodiglycerides of fatty acids are the most widely used.

During the production process and especially during the maturation phase, they are located in the area that separates the water and the fat. One molecule of water and one molecule of fat is captured by each one. This prevents separation.

This means that the ice cream is made from sand. It's best to not exceed 10% powdered milk in the total mixture.

In addition to improving fat dispersion, emulsifiers improve melt properties and confer a smooth texture.

The emulsifier contained in egg yolks is lecithin.

Three egg yolks in a kilo of mix are enough to make the emulsion. It was the only known emulsifier before that. The egg yolk weighs 20 grams. The regulations allow us to call this ice cream "Mantecado" if we have 40 grams of mix with 2 egg yolks.

Due to its flavor and color, we will only use the egg yolks in certain types of ice creams, such as Catalan cream, biscuit, and even some liqueurs and wine.

We believe that fresh egg white should be removed from ice cream parlors because of the advantages and applications. It doesn't do anything.

It is dangerous to work when it is cold. It is not allowed in some European countries. As it is almost water, it doesn't contribute anything in terms of stabilizing power.

The texture of ice cream is inflated with a feeling of emptiness.

stabilizers for straws are products that regulate the consistency of food. They are added to water. During the ice cream making process, all of the ice cream's atoms form a network of hydrogen bonds, which reduces the mobility of the water that becomes viscous. The hydrogen network is made up of tiny air balls that break up in the freezer during the cooling phase and then travel to the ice cream.

Despite the fact that sorbets do not contain fat or powdered milk, they can also incorporate air and have an overrun similar to creams.

A CPF is an individual taxpayer identification number given to people living in Brazil, both native Brazilians and resident aliens, who pay taxes.

CPF stands for Cadastro de Pessoas Físicas (Natural Persons Register). Native Brazilians can request a CPF at any time in their lives - parents will often apply on behalf of their children when they are newborns, as CPFs are vital to living in Brazil and it’s best to obtain one sooner rather than later.

A CPF is 11 digits long, comprised of nine base digits, and two digits at the end that are the result of an arithmetic operation on the first nine numbers, meaning any typing mistakes will lead to an invalid number. Here is an example of a CPF: 231.002.999-00.

A CNPJ is also a taxpayer identification number, but it’s used for businesses, not individuals. All businesses that are formed in Brazil must apply for a CNPJ number at the time of formation. Foreign companies that wish to invest or own assets in Brazil must also have a CNPJ number.

A CNPJ is a 14-digit number; 12 base digits and two digits at the end that are the result of an arithmetic formula of the base numbers, making any typing mistakes when entering the number lead to an invalid number. Here is an example of a CNPJ: 13.339.532/0001-09.

A CPF is essential to be able to do almost anything in Brazil. Without a CPF, you cannot get a driving license, purchase a car, buy property, open a bank account, purchase plane tickets, have an online membership, or get a cell phone plan - you need it for just about any purchase beyond basic items. All native Brazilians and permanent residents need to have a CPF.

The Brazilian Federal Revenue Bureau can suspend a CPF for a number of reasons. If you haven’t submitted your income statement for the prior year, if you owe back taxes or government fines, if you skip voting in an election - these are all possible reasons for a CPF to be suspended. A suspended CPF is an unusable CPF, which means life in Brazil will be very difficult until it's regularised. Getting a suspended CPF regularised will require paying any fines or back taxes that are owed.

You can request regularisation of your CPF by phone at +55 11 3003 0146, or via the Federal Revenue Bureau’s website. Requesting regularisation of a CPF online requires a Brazilian address and phone number. Also, be prepared because the site is only available in Portuguese and representatives who answer the phone may not speak English. You can also submit your request at a Brazilian consulate if you’re abroad. You will need a printed CPF form, an original and a photocopy of an ID document, and a postal request form if you are mailing your request. You can also make an appointment at a consulate and submit your request in person. If you choose this option, the postal request form is not needed.

Whether you’re an expat or just spending an extended amount of time in Brazil, life will be easier if you get a CPF. You’ll need it for making large purchases or opening a bank account.

Applying for a CPF from outside of Brazil is much the same as applying from Brazil, except that it will have to be done at a Brazilian consulate. You can make an appointment to submit your request in person, or submit it by mail with the necessary documents.

Yes, a CPF will be required to send money to a recipient in Brazil. You should also have whatever details are required by the bank or transfer service you are using to send the money. This often includes the recipient’s full name and address, their local bank account number or the IBAN number.

There are many options for sending money to people in different countries. You can use a money transfer service or you can make an international transfer through your bank. Either way you should keep an eye out for the exchange rate they offer. As they may often advertise zero fees, but will then markup the rate to ensure a profit.

To avoid this, use Wise. Wise transfers money at the real mid-market rate, without any hidden fees. All you pay is a small, fair transfer fee that’s stated upfront. You can also open a borderless multi-currency account to store, send and receive money in dozens of different currencies with ease. From early 2018 you can also get a consumer debit card linked to your borderless account, which will make traveling all the more hassle free.

• Kettering. Kettering has the highest score on the list in Northamptonshire (Image: Andy Baker) .
• Northampton. The River Nene runs through the south part of the town (Image: Andy Baker) .
• Wellingborough.
• Corby.